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Sweet and Sour Pork (recipes)


Sweet and Sour Pork

Yield: Makes 4 servings



Ingredients:



1egg yolk, lightly beaten

1/4cup soy sauce

1-1/2tablespoons dry sherry

2teaspoons sugar

2pounds boneless lean pork, cut into 1-inch pieces

10tablespoons cornstarch, divided

1can (20 ounces) pineapple chunks in syrup, undrained

1/4cup rice vinegar

3tablespoons tomato sauce

1cup water

1medium cucumber

3cups plus 3 tablespoons vegetable oil, divided

1large yellow onion, thinly sliced

8green onions with tops, diagonally cut into 1-inch pieces

1red or green pepper, chopped

4ounces fresh mushrooms, cut into quarters

2stalks celery, diagonally cut into 1/2-inch slices

Celery leaves and red pepper curls* for garnish









Preparation:





1.For marinade, combine egg yolk, soy sauce, sherry and sugar in large bowl. Add meat; stir to coat well. Cover and refrigerate 1 hour, stirring occasionally.2.Drain meat, reserving marinade. Measure 8 tablespoons cornstarch into large bowl. Add meat; toss to coat well. Set aside.3.Drain pineapple, reserving syrup. Add syrup to reserved marinade with vinegar and tomato sauce; set aside. Combine remaining 2 tablespoons cornstarch and water in another small bowl; mix well. Set aside.4.Cut cucumber in half lengthwise; remove seeds. Cut cucumber into 1/4-inch pieces; set aside.5.Heat 3 cups oil in wok or large skillet over high heat to 375°F. Add 1/2 of meat. Cook until no longer pink in center, about 5 minutes; drain on paper towels. Repeat with remaining meat.6.Heat remaining 3 tablespoons oil in wok over high heat. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture. Add to wok with pineapple syrup mixture; cook and stir until sauce boils and thickens. Add meat and pineapple; stir-fry until thoroughly heated. Garnish, if desired.